Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 74

Quick breads include griddle cakes, waffles, muffins, Sally Lunns, shortcakes and biscuits. These doughs are made light or leavened by the use of eggs, baking soda, baking powder and steam created in baking and by air beaten into the mixture. Their entire success depends upon the careful measurement of ingredients, the mixing and the baking. Using all water in place of milk or equal parts of milk and water will give splendid results.